Cooking Stack Exchange
Cooking Stack Exchange

Questions tagged [soy]

75 questions
27
votes
4 answers

What are the differences between types of soy sauce?

I recently started using Tamari over whatever the standard US form of soy sauce is. The difference was something of a revelation. The depth and complexity of flavor is an order of magnitude more interesting than what I had been throwing around in…
yossarian
  • 18,963
  • 27
  • 96
  • 153
19
votes
3 answers

Does soy sauce expire?

Being mostly made of salt, I often used soy sauce well beyond (as in "two years and more") its expiration date without ever having a problem. Is that a bad idea, and did I actually take some health risks doing so?
Dakatine
  • 348
  • 1
  • 3
  • 11
14
votes
9 answers

Does the order of preparation steps for soy milk make a difference?

When making homemade soy milk with a blender, what is the difference between: cooking beans -> blending --> straining blending raw beans -> cooking --> straining blending raw beans -> straining --> cooking Is there any difference or advantage to…
Jonathan
  • 183
  • 1
  • 2
  • 6
11
votes
4 answers

What's the difference between tamari and soy sauce?

If a recipe calls for tamari, can I use plain soy sauce instead? If using one for the other, what effect would it have on a recipe?
juggler
  • 577
  • 2
  • 6
  • 14
10
votes
16 answers

Cheap sources of protein?

Soy meat, flax seeds and peas are probably the best known such sources. Are there other cheap sources of protein?
user2954
9
votes
6 answers

How do you coat almonds in wasabi and keep it spicy and crunchy? (my wasabi paradox)

I've been trying to make wasabi and soy sauce almonds, like the ones you find at the store (Blue Diamond) but the only recipe I've found (food.com) is very underwhelming. Despite using varying increasing amounts of wasabi, the spicy factor is…
Lam Chau
  • 213
  • 1
  • 2
  • 5
8
votes
11 answers

What can be substituted for vinegar in sushi rice?

If you could not use rice vinegar (for reasons of food allergy, perhaps), what could you use instead in sushi rice?
user2328
8
votes
1 answer

What’s the actual difference between soy sauce and miso?

To me, it seems like they are both just fermented soy beans, with the result being mostly glutamate with a bad smell. Soy sauce seems to be just the water that miso was left to steep in.
Evi1M4chine
  • 488
  • 2
  • 6
7
votes
3 answers

Less salty sauce based on soy

Basic ginger soy sauce: Mostly soy sauce, grated ginger, scallions, some rice wine. Some people find it too salty. What other liquids could I combine with the soy to end up with something a bit less salty in the same space? Just cranking up the rice…
bmargulies
  • 1,800
  • 3
  • 18
  • 24
7
votes
3 answers

Why is it necessary to remove skins from soybeans before making soymilk?

I have made soymilk and tofu a few times. All the recipes I have looked at say that you must remove the skins from soybeans before making soymilk, but none of the recipes explain why you must do this. It's kind of a pain and I'd like to skip that…
Robin
  • 71
  • 1
  • 1
  • 3
7
votes
1 answer

What is "Less Sodium Soy Sauce"?

I have here a bottle of Kikkoman "Less Sodium Soy Sauce". According to the label, it contains 37% less sodium than regular soy sauce (575 mg per 15 ml serving, versus 920 mg). How is this stuff made, and how will it compare to regular soy sauce in…
Nate Eldredge
  • 515
  • 1
  • 5
  • 12
6
votes
2 answers

Why is soaking water usually discarded when making plant milk?

Most recipes that I see for soy and nut milks ask you to soak the seeds and discard the soaking water. The only plant milk recipe I've used that keeps the soaking water (Scratch Soy Milk by Andrea Nguyen) turns out just fine. I've also experimented…
Porcupine
  • 61
  • 2
6
votes
1 answer

Home-made soy milk

Yesterday I went to a chinese supermarket and bought a bag of dried, white and unprocessed soy beans because I wanted to make my own soy milk. I took about 100 grams of them and let them soak in water for about 20-22 hours. Then I put them into a…
TorbenJ
  • 163
  • 1
  • 5
6
votes
3 answers

Making soy milk: best way to separate okara?

When making soy milk, what is the best way to separate the okara (fibrous material) from the hot liquid? My observations: When pouring through any kind of a screen, the screen becomes clogged almost immediately, and the material removed from the…
Miles Erickson
  • 161
  • 1
  • 1
  • 5
6
votes
4 answers

Why is tofu so popular compared to tempeh?

The preference of tofu over tempeh is purely subjective. However, in the US many do not enjoy tofu (aside from perhaps breaded/fried) but do enjoy tempeh. In fact, many people have never heard of or tried tempeh. Is there a reason tofu is…
mario87
  • 397
  • 4
  • 8
1
2 3 4 5